The 2008 vintage brought cold spring temperatures and variable weather during bloom which led to a significantly reduced crop. Early and mid-summer temperatures stabilized and late summer heat pushed flavor development and ripening in the crop of small, concentrated berries. Moderate weather during an extended harvest rewarded us with intense, ripe fruit. The grapes were hand-picked, double-sorted and crushed at Quintessa, then cold-soaked and fermented in both French oak and stainless steel tanks. After an extended maceration, Faust was aged for 19 months in 30 percent new and 70 percent once-used French oak.